Tuesday, June 26, 2012

vegan gluten free mac and cheese... with a twist!

I used to love mac and cheese, the gooey cheese, the soft pasta... However, that's typically NOT edible for me... To make a vegan, gluten free mac and cheese that's somewhat healthy has been on my mind for awhile.

Method:
-boil the pasta (or any other pasta) as directions, but slightly slightly undercooked (should still be edible at this point if needed, but could be a bit more cooked)
-put the pasta to the side
-boil 1 cup of water, add the 1/4 cup of Polenta
-lower heat and stir occasionally for 4 minutes
-at this point the Polenta should be mostly together, but not quite.
-add the 1/4 cup of nutritional yeast, stir for 45 seconds-1 minute
-add seasoning, salt, pepper, and cooked pasta
-stir everything together in the pot for about 1 minute
-remove from stove, spoon into a bowl and let sit for 2-4 minutes*
-enjoy!

*You could also probably bake this, although I didn't since I was hungry!

I cooked 1/4 of the box

cooked quinoa pasta

beginning of polenta cooking

nutritional yeast added!

pasta into the polenta mix

gooey and delicious!

Yum! I think I may try baking this next time.. and if I have a friend I'll just double the recipe!!
I'm off to study more chemistry.. It's been a busy week and a half since school started

About Me

Hello all, my name's Sarah. I'm a 19 year old vegan embarking on the journey of college. I've been vegan since my freshman year of high school, and am constantly looking for better food to eat to fuel my climbing and running.
I run, am recovering from a left shoulder surgery, and have recently taken up biking. I also joined my schools triathlon team, so I'm learning how to swim... slowly. My life is constantly on the move, but I love it that way. Regardless of time constraints, I still find time to cook delicious vegan food, of course.